An official website of the United States government
Here’s how you know
Official websites use .gov
A .gov website belongs to an official government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.
Brochothrixthermosphacta, etc ; Enterobacteriaceae; Pseudomonas; bacteriocins; beef; biopreservation; biopreservatives; humans; lamb meat; meat production; meat quality; nutrition; raw meat; shelf life; spoilage; Show all 15 Subjects
Abstract:
... Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to using the approach to target pathogenic bacteria. This review provides comprehensive information on the application of biopreservatives of microbial or ...
Brochothrixthermosphacta, etc ; 2-heptanone; Pseudomonas; Serratia; acetoin; antibacterial properties; bacterial growth; beef; carbon dioxide; cold storage; diacetyl; freshness; meat science; microorganisms; octenol; off odors; spoilage; Show all 17 Subjects
Abstract:
... Carbon dioxide (CO₂) plays an important bacteriostatic role in high-oxygen modified atmosphere packaging (HiOx-MAP). This study aimed to explore the influence of CO₂ on the volatile organic compounds (VOCs) profile in HiOx-MAP beef steaks and assess the changes in VOCs associated with microbiota dynamics during 20-days of chilled storage. Compared to control MAP (CMAP: 50% O₂/50% N₂), CO₂-enriched ...
... Pseudomonas lundensis and Brochothrix thermosphacta are key spoilage microorganisms in aerobically stored chilled meat. The present study aimed to investigate the physicochemical and metabolomic profiles of refrigerated ground beef inoculated P. lundensis (PL) and B. thermosphacta (BT) as mono- or co-culture (BP). P. lundensis was the dominant spoilage strain in the co-culture of ground beef. A la ...
... The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this end, culture-dependent analyses and metataxonomic sequencing were carried out. Physico-chemical parameters and volatilome of the fermented liver sausages were also studied. Fina ...
... During storage of modified atmosphere packaged (MAP) meat, the initial microbiota grows to high cell numbers, resulting in perceptible spoilage after exceeding a specific threshold level. This study analyses, whether elevated oxygen consumption in the headspace of MA‐packages would enable a prediction method for meat spoilage. We monitored the growth of single spoiling species inoculated on high‐o ...
Brochothrixthermosphacta, etc ; color; diet; flavor; markets; odors; pH; pork; refrigeration; shelf life; spoilage; taste; Show all 12 Subjects
Abstract:
... Nowadays, consumers are increasingly concerned about nutrition and health issues. “Syglino of Monemvasia” is a traditional Greek cooked and smoked, sliced pork meat product. Although this is a nutritious food, its consumption should be done in moderation due to the pickling process of its preparation. This product was thus here optimized to contain half salt (NaCl) amount and its microbial stabili ...
... The impact of high voltage cold plasma (HVCP) produced by the mixture of gases (oxygen and argon 10:90 v/v) on microbiological and chemical qualities as well as shelf-life of blue swimming crab lump meat (CLM) was investigated. CLM was subjected to HVCP for different treatment times (HV-TT; 0, 5, 10, and 15 min). No bacteria were detected for CLM treated with HVCP for 10 and 15 min (CLM-CP-10 and ...
Brochothrixthermosphacta, etc ; Dicentrarchus labrax; Enterobacteriaceae; Fourier transform infrared spectroscopy; Pseudomonas; air; bass; carbon dioxide; data analysis; data collection; estimation; lactic acid; microbiological quality; population; research; sensory evaluation; spectral analysis; storage temperature; Show all 18 Subjects
Abstract:
... The aim of the present study was to assess the microbiological quality of farmed sea bass (Dicentrarchus labrax) fillets stored under aerobic conditions and modified atmosphere packaging (MAP) (31% CO₂, 23% O₂, 46% ₂,) at 0, 4, 8, and 12 °C using Fourier transform infrared (FTIR) spectroscopy and multispectral imaging (MSI) in tandem with data analytics, taking into account the results of conventi ...
... Efficient ways of decontamination are needed to minimize the risk of infections with Yersinia (Y.) enterocolitica, which causes gastrointestinal diseases in humans, and to reduce the numbers of Brochothrix (B.) thermosphacta to extend the shelf-life of meat. While many studies have focused on a single treatment of peracetic acid (PAA) or UV-C-irradiation, there are no studies about a combined trea ...
Eva M. Wagner; Katharina Fischel; Nicole Rammer; Clara Beer; Anna Lena Palmetzhofer; Beate Conrady; Franz-Ferdinand Roch; Buck T. Hanson; Martin Wagner; Kathrin Rychli
... Biofilms are formed by microorganisms protected by a self-produced matrix, most often attached to a surface. In the food processing environments biofilms endanger the product safety by the transmission of spoilage and pathogenic bacteria.In this study, we characterised the biofilm formation of the following eleven strains isolated from biofilms in a meat-processing environment: Acinetobacter harbi ...
... The effects of different concentrations of defatted by supercritical CO₂ chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of Listeria monocytogenes, Brochothrix thermosphacta, Pseudomonas putida, lactic acid bacteria (LAB), and aerobic mesophilic bacteria (AMB) were tested. The extracts at >3.3% concentration effectively inhibited tested bacteria in th ...
Brochothrixthermosphacta, etc ; DNA barcoding; Lactococcus piscium; Leuconostoc carnosum; Photobacterium; cooked foods; evolution; extended shelf life; ham; lactic acid; refrigeration; spoilage; storage time; Show all 13 Subjects
Abstract:
... Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture- ...
... Fresh sausages are not always thoroughly cooked before consumption and can support the growth of pathogenic microorganisms, especially when stored at incorrect temperatures. The aim of this study was to verify the growth of Listeria monocytogenes in Italian salsiccia stored at 2 °C, 7 °C and 12 °C for 9 days (t9) with (PC+) and without (PC–) a commercial protective culture (Lactobacillus sakei and ...
... Fresh chicken meat is a highly perishable product. The effect of immersing chicken breast in an aqueous hop extract (2 g/L) for 18 h at 2°C prior to being vacuum packed, on the growth of spoilage bacteria during a 35-day refrigerated storage period was evaluated in triplicate. The hop extract immersion treatment resulted in a significant decrease (p < 0.05) in lactic acid bacteria counts during th ...
Brochothrixthermosphacta, etc ; Enterobacteriaceae; Pseudomonas; bacterial growth; beef; color; lactic acid; oxygen; shelf life; spoilage; temperature; Show all 11 Subjects
Abstract:
... The objective of this study was to investigate bacterial growth on beef steaks stored under different atmospheric conditions (aerobic, anaerobic and low, medium and high barrier film vacuum packs) at 2 °C and temperature abuse (20 °C) conditions while monitoring changes in physicochemical and colour stability. At 2 °C, packaged steaks did not show significantly (p≥0.05) reduced growth of mesophili ...
... The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dynamic shelf-life criterion (DSLC) for fresh pork filets based on a multi-model approach combining predictive microbiology and sensory modeling. Therefor ...
Brochothrixthermosphacta, etc ; Carnobacterium piscicola; DNA; Serratia; beef; evolution; growth models; microbiome; mixed culture; plate count; population density; spoilage; Show all 12 Subjects
Abstract:
... Quantifying growth kinetics of specific spoilage microorganisms in mixed culture is required to describe the evolution of food microbiomes. A qPCR method was developed to selectively amplify individual meat spoilage bacteria, Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens, within a broth medium designed to simulate the composition of beef. An optimized method of ...
... This work aimed to explore the antibacterial ability and potential mechanism of linalool against Brochothrix thermosphacta (B. thermosphacta), providing knowledge of the preservation of chilled beef with linalool. The results found that linalool had an encouraging inhibitory effect on B. thermosphacta with a minimum inhibitory concentration (MIC) of 1.5 mL/L. Results of FESEM and zeta potential co ...
Brochothrixthermosphacta, etc ; Enterobacteriaceae; Pseudomonas; beef; color; cross contamination; flavor; lactic acid; odors; pH; research; shelf life; temperature; water activity; Show all 14 Subjects
Abstract:
... The primary objective of this study was to investigate if alternative time-temperature carcass chilling combinations resulted in lower microbial (TVC, Enterobacteriaceae, Lactic Acid Bacteria, Pseudomonas spp. And Brochothrix thermosphacta) counts and, if achieved, would reduced levels remain throughout the beef chain. Physicochemical (temperature, pH, water activity) characteristics were also rec ...
... The control of bacterial contaminants on chicken meat is a key area of interest in the broiler industry. Microbes that pose a significant food safety risk on chicken include Campylobacter spp., Salmonella enterica, Listeria monocytogenes and Escherichia coli. In addition, microbes including Pseudomonas spp., Brochothrix thermosphacta and Lactic Acid Bacteria must be controlled to ensure product qu ...